These simple berry muffins are sure to be a crowd pleaser. They are packed with berry taste and so light, you’ll have a hard time only eating one.
This muffin series has been so much fun! I’m going to start posting more healthy muffin recipes; since we are a gluten-free family now. But every now and then I’m sure I’ll throw in a good old fashioned recipe.
The weather here in Seattle has been gorgeous this week! It’s really starting to feel like spring. Warm temps, the flowers blooming and people out and about. With the warmer temps, my mind goes to summer and fresh fruit. I have been eating all the strawberries lately and they are delish! So I knew I had to do a berry recipe soon.
This simple berry muffin recipe was spurred out of the fact that I had left over plain Greek yogurt from the previous week’s blueberry power muffin recipe, and had to use some berries I had on hand. I love baking with Greek yogurt. It makes the recipe healthier and so moist. And these simple berry muffins are no exception. They almost have a cupcake like texture to them. They aren’t too sweet (which I always love) and they are full of berry goodness!
There’s just something about berry muffins that I can’t get enough of.
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup sugar
- 2/3 cup plain Greek yogurt
- 2 eggs
- 1/3 cup vegetable oil
- 2 heaping cups mixed berries, fresh or frozen (I used strawberries and blueberries)
- 2 tablespoons flour for the berries
- Preheat oven to 400 degrees. Line muffin tin with cupcake liners.
- In a medium bowl, combine flour, baking powder, salt and sugar.
- In a separate large bowl, mix yogurt, eggs and veggie oil until fully combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Do not over mix (this makes for hard muffins).
- In another medium sized bowl (or the same bowl you used for the dry ingredients) add the berries and 2 tablespoons of flour. Mix to coat the berries (this keeps them from sinking to the bottom of the muffins).
- Gently fold the berries into the muffin batter.
- Fill muffin cups with batter.
- Bake for 20 minutes, or until toothpick comes out clean.
- Cool in pan for 5 minutes, then remove to wire rack to cool completely.
- If you choose to use frozen berries, do not thaw them prior to adding them to your recipe.
- Other berry options for this recipe would be raspberries and blackberries.
I feel like berry muffins are my love language. They are just so darn tasty and fresh!